I baked some Highland Oatmeal Cookies over the week-end for our family but also made them with a sweet friend in mind. She loves them so I gave her some Sunday. Everytime I bake them I think of the person that gave me the recipe. We met her and her husband when we were stationed in Hawaii in 1973-77. We stayed in touch for years but then lost touch with each other. Today I began to think about this friend and thought how fun it would be to find her and learn about her and her family. I began an online search and was thrilled when I found her daughter. I contacted her and asked about her mom. She gave me her mom's email and phone number and said she would love to talk with me. I was so happy! I plan to call her this week and am looking forward to it. One thing I want to do is to tell her how much I have always loved her cookies and how I make them for friends in the same way she made them for me many years ago.
Below is the recipe. I hope you will enjoy it as much as I have all these years.
Highland Oatmeal Cookies
2 C. sifted flour
1 t. ground cinnamon
1/2 t. salt
1/2 t. baking soda
1 C. softened butter or margarine
1 C. brown sugar, firmly packed
1/2 C. honey (or sugar) (I use honey)
2 t. vanilla
1/4 C. water - reduce for honey
1/2 C. chopped nuts (I do not add)
1 C. raisins (I do not add)
2 1/2 C. rolled oats
Put pecan halves on top.
Sift flour, cinnamon, salt, and baking soda together. Beat butter, sugars, egg and vanilla until light and fluffy. Stir in water. Add dry ingredients. Blend. Stir in nuts and raisins. Stir in rolled oats 1 C. at a time. Mix well. Drop by rounded t. about 2 inches apart onto lightly greased cookie sheet. Press pecan half on each cookie.
Bake in a 375 degree oven for 10-12 minutes.
1 day ago